Teriyaki Tofu Rice Bowl
Easy and flavorful Teriyaki Tofu Rice Bowl! Crispy tofu coated in a homemade teriyaki sauce, served with rice and veggies for a delicious, protein-packed meal. Ready in 25 minutes!
Ingredients
For the tofu:
- 1 block extra-firm tofu pressed and cubed
- 1 tbsp cornstarch (for crispiness)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
For the teriyaki sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tbsp maple syrup (or brown sugar)
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp grated ginger
For the bowl:
- 2 cups cooked rice (white, brown, or sushi rice)
- 1 cup steamed or sautéed broccoli
- ½ cup shredded carrots
- ½ avocado sliced
- 1 tbsp sesame seeds for garnish
- 2 tbsp chopped green onions
Instructions
- Prepare the tofu:Press the tofu for 10–15 minutes to remove excess moisture, then cut it into cubes.Toss with soy sauce and cornstarch for a crispy texture.Heat sesame oil in a pan over medium heat, add tofu, and cook until golden brown (about 5–7 minutes), flipping occasionally.
- Make the teriyaki sauce:In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.In a separate bowl, mix cornstarch and water to make a slurry, then add it to the saucepan.Simmer on low heat until the sauce thickens (about 2 minutes), stirring constantly.
- Coat the tofu:Pour the teriyaki sauce over the crispy tofu and toss until fully coated.
- Assemble the bowl:Add rice to a bowl and top with teriyaki tofu.Arrange broccoli, carrots, and avocado around the tofu.Garnish with sesame seeds and green onions.
- Enjoy! Serve warm and mix everything together for the perfect bite.